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Triple-Cranberry Sauce

"The Indians and English use them much," wrote one visitor to New England in 1663, "boyling them with Sugar for Sauce to eat with their Meat, and it is a delicate Sauce." Although there is little evidence that cranberry sauce was served at the first Thanksgiving, it is assumed that Indians brought it to the feast. This tangy version gets its intense flavor and color from a mixture of fresh and dried cranberries, along with frozen cranberry juice cocktail concentrate.

Recent Reviews

I love the reviews, I too have been making this since it appeared in Bon Appetit in 1993. My husband will not do Thanksgiving without it.
Great ideas to add whiskey or Grand Marnier!

sundaycook from akron, OH /

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(Reposting because my 4 fork rating is showing as 3.5 :( )
I've reviewed this recipe before, but since i am on my 23rd year of making this cranberry sauce, I need to encourage people just stumbling on to it, to make it. Make it as is and it is amazing. Tweak the proportions or replace dried cranberries with dried cherries and it is still amazing. Make it with extra items like fresh apples, pears and orange pieces and it's even more amazing. Let it simmer with a few shots of whiskey (Wild Turkey for Thanksgiving, naturally) and it becomes a dish people beg me to make This year I have two potlucks to attend and so many people have asked for a jar that, in addition to the amount I make for our Thanksgiving dinner, I am quadrupling the recipe. That's a lot of cranberries!

echalfin from Boston area /

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I've reviewed this recipe before, but since i am on my 23rd year of making this cranberry sauce, I need to encourage people just stumbling on to it, to make it. Make it as is and it is amazing. Tweak the proportions or replace dried cranberries with dried cherries and it is still amazing. Make it with extra items like fresh apples, pears and orange pieces and it's even more amazing. Let it simmer with a few shots of whiskey (Wild Turkey for Thanksgiving, naturally) and it becomes a dish people beg me to make This year I have two potlucks to attend and so many people have asked for a jar that, in addition to the amount I make for our Thanksgiving dinner, I am quadrupling the recipe. That's a lot of cranberries!

echalfin from Boston Area /

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I have been making this since it first appeared in my Bon Appetit magazine over 20 years ago. I absolutely love it.

sho4mom from Loudoun Co., VA /

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I too have been making this for many years. I add a splash of Grand Manier or Cointeau. Even kids love it.